CHOCOLATE ZUCCHINI CUPCAKES
Steps:
- 1. Pre-heat oven to 350 degrees F. Line two muffin pans with paper liners and set aside. 2. In a medium bowl, mix together the brown sugar, butter, and oil. Beat in eggs, one at a time until well incorporated. Stir in vanilla extract, buttermilk, zucchini, and chocolate chips. 3. In a separate large bowl, mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into large muffin pans, filling them about 3/4 the way full. Bake in the center of the oven for about 30-35 minutes, or until a toothpick comes out clean. Cool cupcakes on a wire rack, while you make the frosting. To make the frosting: 1. Melt the butter. Whisk in the cocoa powder, whisking until smooth. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. Frost the cupcakes with the chocolate frosting. Decorate with sprinkles, if desired. Store cupcakes at room temperature in an air tight container. * Note-the frosting makes about 2 cups, you might have a little extra.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #for-large-groups #cupcakes #desserts #vegetables #american #cakes #oamc-freezer-make-ahead #squash #number-of-servings #zucchini
You'll also love
Vita La
[email protected]I was hesitant to try this recipe because I'm not a big fan of zucchini, but I'm so glad I did! The cupcakes were moist and flavorful, and the frosting was delicious. I will definitely be making these again!
Angus
[email protected]I've made this recipe several times and it's always a hit! The cupcakes are moist and fluffy, and the frosting is rich and creamy. I love that I can sneak some veggies into my kids without them even noticing.
jovainne sheen baustista
[email protected]These cupcakes were delicious! The chocolate and zucchini flavors were a perfect combination. I also loved the cream cheese frosting. Will definitely be making these again!
Godsway Davies
[email protected]I'm not a big fan of chocolate and zucchini together, but I decided to give this recipe a try anyway. I was pleasantly surprised! The cupcakes were moist and flavorful, and the frosting was creamy and smooth. I'll definitely be making these again!
Maisie Hill
[email protected]These cupcakes were easy to make and turned out great! I used half the amount of sugar in the frosting, and they were still plenty sweet. My family loved them!
Rurth Igwe
[email protected]Meh, not impressed. The cupcakes were dry and the frosting was too sweet. I won't be making these again.
Arun Tuttle
[email protected]I'm a huge fan of zucchini bread, so I was excited to try this recipe. The cupcakes were moist and flavorful, with just the right amount of sweetness. The frosting was rich and creamy, and it complemented the cupcakes perfectly. Definitely a keeper!
Danny Frew
[email protected]These cupcakes were a hit at my daughter's birthday party! The kids loved the chocolatey taste, and the parents appreciated the hidden vegetable ingredient. Will definitely be making these again!
Stacy Willams
[email protected]Easy to make and oh so delicious! The combination of chocolate and zucchini is a winner. I added a dollop of whipped cream on top, and it was the perfect touch. Highly recommend this recipe!
MD Babulkhan
[email protected]I stumbled upon this unique chocolate zucchini cupcake recipe and was immediately intrigued by its ingenious use of zucchini. The baking process was smooth, and the cupcakes turned out incredibly moist, fluffy, and bursting with chocolatey goodness.